Anti Inflammatory Cilantro-Lime Spinach Cashew Pesto
This vibrant green pesto is bright, creamy, and packed with ingredients that genuinely pull their weight on the anti-inflammatory front. Fresh cilantro and baby spinach bring a double hit of leafy goodness, while raw cashews give the sauce its rich, velvety body without any dairy in sight. Extra virgin olive oil ties everything together with healthy fats, and the freshly squeezed lime juice adds a citrusy zing that makes the whole thing pop. A pinch of ground cumin is optional but highly recommended — it adds a subtle warmth that rounds out the flavor beautifully. The whole thing comes together in a food processor in just a few minutes, making it one of those sauces you'll want to keep on rotation. Spoon it over grilled chicken or fish, toss it with pasta or grain bowls, or use it as a dip — it's endlessly versatile and makes six generous servings, so there's plenty to go around.
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Learn more →Ingredients
6 servings
- 1 cup fresh cilantro leaves and tender stems, loosely packed
- 1 cup baby spinach, loosely packed
- ½ cup raw cashews
- 2 cloves garlic, peeled
- 3 tbsp fresh lime juice (from about 2 limes)
- ½ tsp lime zest
- ⅓ cup extra virgin olive oil
- ¼ tsp fine sea salt, plus more to taste
- ¼ tsp black pepper
- ¼ tsp ground cumin (optional)
- 2–3 tbsp water, as needed
Instructions
- 1
Add the cilantro, spinach, cashews, garlic, lime juice, and lime zest to a food processor. Pulse 8–10 times until the mixture is coarsely chopped and the cashews are broken down into small pieces.
- 2
With the processor running, drizzle in the olive oil in a steady stream until the pesto comes together into a thick, slightly textured paste, about 20–30 seconds. Scrape down the sides with a rubber spatula.
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